Since the time I was little, my mom always let us choose what kind of cake we wanted for our birthdays, and we still carry on that tradition to this day. Last year, my brother-in-law wanted something Oreo-related for his birthday, so he got my out-of-control take on an Oreo-inspired cake (two chocolate cakes, aka, the cookies, with a vanilla cake in the center, aka, the cream, filled with buttercream, crushed Oreos, and topped with chocolate ganache), which, my sister requested this year for her birthday.

But for this birthday, my brother-in-law said he just wanted two giant chocolate chip cookies filled with something creamy. Originally, I had these great plans to bake a cheesecake and put it in between the cookies, but, I’ll be real, I got a little lazy and didn’t feel like making, baking, and chilling a cheesecake. Instead, I decided to make a coffee cream frosting, which pretty much tastes like a cross between coffee cheesecake and coffee whipped cream.

After tasting this, I’m pretty sure this coffee cream frosting was a way, way better choice than a baked cheesecake. And easier.

Trust me. This here is a winner.

The chocolate chip cookie is in a class of its own. It’s pretty difficult for me to categorize it with any other desserts, because it stands alone in terms of taste–there really isn’t anything like a chocolate chip cookie.

Chocolate chip cookies satisfy the chocolate craving without going overboard and overwhelming you with straight up chocolate flavor (not that I mind those types of desserts…). While I do have moments where I do crave chocolate on chocolate with a second helping of chocolate, many times, all I really want is a classic chocolate chip cookie. It’s sweet without being too sweet but full of melting chocolate and buttery vanilla flavors–it’s pretty much perfect.

What I love about this cake is the fact that it really is two giant cookies stacked on top of each other. It’s quick, simple, and incredibly decadent without being in your face about it.

Beat butter until light and fluffy, about 1-2 minutes. Add in brown sugar and white sugar and beat until combined. Add in eggs (one at a time, beating well after each addition), vanilla extract, and salt. Mix.

In a separate bowl, mix flour, baking soda, and espresso powder. Slowly incorporate the dry ingredients into the wet ingredients.

Once combined, add in the chocolate chips; mix.

Divide dough evenly between the two cake pans, making sure to spread the dough in each pan in one even layer.

Bake for 25-30 minutes, or until the cookies are golden brown and set in the center.

(Around the 20 minute mark, I covered my pans with foil in order to keep the edges of the cookies from browning too much. It's optional and completely up to you.)

Allow the cookie cakes to cool for about 10 minutes. Remove them from their pans and allow them to finish cooling on cookie racks.

With a mixer on high, beat heavy whipping cream until it begins to thicken. Add in powdered sugar and vanilla extract, and beat until soft peaks form.

Add in coffee mixture and whip until incorporated.

Add whipped cream cheese to the whipped cream, and beat until well incorporated and stiff peaks form.

Place one of the cooled cookie cakes onto a plate. Spread half of the frosting almost to the edges of the cookie. Top with remaining cookie cake. Spread the remaining frosting on top.

Add toppings, if desired.

Serve immediately (or within an hour or two).

Enjoy!

(The cake can be left at room temperature for a couple of hours; however, any leftovers should be stored in the fridge. Alternatively, if you are making this cake ahead of time, it should be stored in the fridge until the time of the party. Allow it to come to room temperature before serving, about 15 minutes).